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不同底物对液体发酵饲料细菌群落结构的影响

陈倩倩 刘欣 蓝江林 刘波 刘国红 史怀 阮传清

陈倩倩,刘欣,蓝江林,等. 不同底物对液体发酵饲料细菌群落结构的影响 [J]. 福建农业学报,2023,38(9):1037−1046 doi: 10.19303/j.issn.1008-0384.2023.09.005
引用本文: 陈倩倩,刘欣,蓝江林,等. 不同底物对液体发酵饲料细菌群落结构的影响 [J]. 福建农业学报,2023,38(9):1037−1046 doi: 10.19303/j.issn.1008-0384.2023.09.005
CHEN Q Q, LIU X, LAN J L, et al. Microbial Community in Fermented Forage Affected by Ingredients Used [J]. Fujian Journal of Agricultural Sciences,2023,38(9):1037−1046 doi: 10.19303/j.issn.1008-0384.2023.09.005
Citation: CHEN Q Q, LIU X, LAN J L, et al. Microbial Community in Fermented Forage Affected by Ingredients Used [J]. Fujian Journal of Agricultural Sciences,2023,38(9):1037−1046 doi: 10.19303/j.issn.1008-0384.2023.09.005

不同底物对液体发酵饲料细菌群落结构的影响

doi: 10.19303/j.issn.1008-0384.2023.09.005
基金项目: 福建省科技计划公益类专项(2022R1034006);福建省高质量发展超越“5511”协同创新工程项目(XTCXGC2021019-ZYS02);福建省级农业种质资源保护项目(ZYBHDWZX202207);福建省农业科学院科技创新平台专项(CXPT202104)
详细信息
    作者简介:

    陈倩倩(1985 — ),女,博士,主要从事微生物及次生代谢相关研究,E-mail:chenqqkib@163.com

    通讯作者:

    蓝江林(1972 —),女,博士,研究员,主要从事农业微生物及应用技术研究,529770269@qq.com

  • 中图分类号: S816

Microbial Community in Fermented Forage Affected by Ingredients Used

  • 摘要:   目的  液体发酵饲料有益于动物肠道健康,具有良好的应用前景。分析不同底物对液体发酵豆粕的理化特性和细菌群落的影响,为发酵饲料的开发利用提供参考。  方法  采用正交试验分析红糖、鱼粉和豆粕及其组合,对液体发酵饲料品质的影响;采用16S rDNA测序,分析不同底物对细菌群落结构的影响。  结果  液体发酵饲料外观与原料浓度相关,即原料浓度越大,发酵饲料颜色越深。添加豆粕和鱼粉提高了发酵液体中的有机质和氮含量。PCA分析显示发酵前后样本中具有完全不同的细菌群落结构。经发酵,液体饲料中的细菌种类和数量都有所增加。发酵初期,变形菌门细菌占主导,其中的优势属为黄单胞菌(Xanthomonas);发酵结束后,厚壁菌门占主导,其中乳杆菌(Lactobacillus)和魏斯氏菌(Weissella)等乳酸菌是优势属。发酵底物是影响液体发酵饲料质量的重要因素,红糖与假单胞菌属(Pseudomonas)、黄单胞菌属(Xanthomonas)、魏斯氏菌属(Weissella)、片球菌属(Pediococcus)和乳杆菌(Lactobacillales)含量呈正相关。鱼粉与乳杆菌属含量呈负相关,与嗜冷杆菌属(Psychrobacter)、魏斯氏菌属和假单胞菌属呈正相关。豆粕含量与醋酸杆菌属(Acetobacter)、乳杆菌属、嗜冷杆菌属、魏斯氏菌属和片球菌属(Pediococcus)呈正相关。  结论  添加较高水平的红糖和豆粕、低水平的鱼粉能够提高液体发酵饲料中乳杆菌和魏斯氏菌等益生菌的丰度。
  • 图  1  液体发酵饲料外观

    Figure  1.  Appearance of fermentation broth

    图  2  液体发酵饲料pH(A)、有机质和总氮含量(B)变化

    Figure  2.  Changes on pH (A) and organic matter and nitrogen contents (B) in fermentation broth

    图  3  液体发酵前(A)后(B)物种venn图

    Figure  3.  Venn diagram denoting difference of OTUs before (A) and after (B) fermentation

    图  4  液体发酵饲料细菌组成

    Figure  4.  Relative abundance of predominant microbes in fermentation broth

    图  5  液体发酵过程细菌群落变化

    Figure  5.  Changes on predominant microbes in fermentation broth

    图  6  基于OTUs分析的液体发酵样本PCA图

    Figure  6.  PCA plot of different fermentation broths basing on OTUs

    图  7  发酵底物与优势菌属间的相关性热图

    Figure  7.  Heatmap of correlation between ingredients used and dominant microbes in fermentation broth

    表  1  红糖、鱼粉和豆粕添加量的正交设计

    Table  1.   Orthogonal experiment on forage formulation with brown sugar, fish meal, and soybean meal

    因素
    Elements
    红糖
    Brown sugar/%
    鱼粉
    Fish meal/%
    豆粕
    Soybean meal/%
    质量分数
    Mass fraction/%
    处理1 a a a
    Treatment 1
    1 2 2 5
    处理2 a b b
    Treatment2
    1 4 4 9
    处理3 a c c
    Treatment 3
    1 16 8 25
    处理4 b a b
    Treatment 4
    2 2 4 8
    处理5 b b c
    Treatment 5
    2 4 8 14
    处理6 b c a
    Treatment 6
    2 16 2 20
    处理7 c a b
    Treatment 7
    4 2 4 10
    处理8 c b a
    Treatment 8
    4 4 2 10
    处理9 c c c
    Treatment 9
    4 16 8 28
    下载: 导出CSV

    表  2  液体发酵饲料 Aplha 多样性统计

    Table  2.   α-diversity of microbial community in fermentation broth

    样本
    Sampels
    Chao指数
    Chao
    index
    Sobs指数
    Sobs
    index
    香农指数
    Shannon
    index
    辛普森指数
    Simpson
    index
    覆盖率
    Coverage/%
    S183.1601.3180.33099.93
    S1_796.2692.0490.29599.96
    S298.0520.9690.52099.94
    S2_7123.81182.5220.15299.97
    S3109.0631.0820.39899.95
    S3_7141.91052.4570.12899.90
    S485.9740.6500.65399.96
    S4_7163.91272.4470.18299.92
    S5100.2750.7860.61999.94
    S5_7113.0781.8720.26899.95
    S683.0480.8950.50299.96
    S6_789.4801.7910.34799.98
    S797.5600.7820.50599.96
    S7_784.1781.1690.51999.97
    S863.0440.3680.85299.96
    S8_769.2621.4110.44199.98
    S968.0511.1560.39799.97
    S09_7107.0772.0230.23199.97
    下载: 导出CSV
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  • 收稿日期:  2022-12-13
  • 修回日期:  2023-07-06
  • 网络出版日期:  2023-10-25
  • 刊出日期:  2023-09-28

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